Thursday, February 5, 2009

Tip Thursday

Roasted Garlic Mashed Potatoes

Over the years I've made garlic mashed potatoes with fresh chopped garlic &/or garlic powder and was never happy with the taste. I finally figured out the secret, roasted garlic. To roast; cut the tops off the bulbs, place in a muffin tin, rub with olive oil, cover with foil and bake for about one hour at 350. Once cooled, or you can refrigerate to use another day, squeeze out the garlic into the potatoes. I use two bulbs for five pounds of potatoes.

5 comments:

Fay Lane inhabitant said...

What if you don't even have a muffin tin let alone a fresh clove of garlic?

GEL-Oh said...

You need to have Mr. L take you out to dinner!

Mau said...

You have sooooo much garlic there. That's the one thing everyone that has stopped by has purchased. Why is that?

LUD said...

I'm sure he chucked it by now. Maybe they figure if you cook with it,it will mask other odors ?

ke said...

You are right, there are several jars, but they hardly qualify as fresh cloves! Not sure I'd place that in a muffin tin and bake for 1 hour!